Heat treatment involves raising the ambient temperature of food-processing facilities to 50-60oC and holding these elevated temperatures for 24-36 h to kill insects. Although the concept of heat treatments is simple, there are several issues and challenges in conducting heat treatments. The issues and challenges range from determining the necessary heat energy required to raise the temperature from the ambient to the desired temperatures (>50oC), assuring uniform heating of all portions of the facility, characterizing temperatures and correlating temperatures with insect survival, identifying sources of insects, methods for gauging heat treatment effectiveness, and post-heat treatment activities to extend the degree and duration of insect suppression. Data gaps on these aspects will be discussed in this presentation.